Winter Salad with Sauteed Bay Scallops Recipe

Name: Winter Salad with Sauteed Bay Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons orange juice; 1 1/2 tablespoons plus 2 teaspoons balsamic vinegar; 1/4 cup plus 1 tablespoon extra-virgin olive oil; 2 large oranges; 1 teaspoon grated orange peel; 1 teaspoon grated lime peel; 1 teaspoon fresh lime juice; 1/4 teaspoon ground black pepper; 1 pound bay scallops; 10 cups (lightly packed) mixed bitter greens (such as escarole, radicchio, endive, and frisee); 16 grape tomatoes, halved

Servings: persons

2 tablespoons orange juice
1 1/2 tablespoons plus 2 teaspoons balsamic vinegar
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 large oranges
1 teaspoon grated orange peel
1 teaspoon grated lime peel
1 teaspoon fresh lime juice
1/4 teaspoon ground black pepper
1 pound bay scallops
10 cups (lightly packed) mixed bitter greens (such as escarole, radicchio, endive, and frisee)
16 grape tomatoes, halved

1
Whisk orange juice and 1 1/2 tablespoons vinegar in medium bowl to blend.
2
Whisk in 1/4 cup oil.
3
Season with salt and pepper.
4
Cut peel and pith from oranges; cut between membranes to release segments.
5
Whisk 1 tablespoon oil, orange peel, lime peel, lime juice, pepper, and 2 teaspoons vinegar in bowl for marinade.
6
(Dressing, oranges, and marinade can be made 4 hours ahead; chill.
7
Bring dressing back to room temperature.)
8
Mix scallops into marinade.
9
Let stand 10 minutes.
10
Heat large nonstick skillet over high heat.
11
Add scallops with marinade and saute until just cooked through, about 2 minutes.
12
Season scallops to taste with salt.
13
Toss orange segments, mixed greens, and tomatoes in large bowl with enough dressing to coat.
14
Divide salad among plates.
15
Place scallops atop salads.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons orange juice, 1 1/2 tablespoons plus 2 teaspoons balsamic vinegar, 1/4 cup plus 1 tablespoon extra-virgin olive oil, 2 large oranges, and more.

Yes, Winter Salad with Sauteed Bay Scallops falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Winter Salad with Sauteed Bay Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions